Chocolate Information

3. when the cacao pods are cut from the trees, sliced open, and the beans are removed from the pulp.
8. a tree which produces oblong pods that can be processed into chocolate.
11. separated fat or sugar that develops a chalky, white coating that occurs when chocolate is out of temper.
12. a hybrid variety of cacao bean used for 12% of the world's cacao production.
15. strategic cooling and agitation of melted chocolate to develop crystallization for a sturdy, stable chocolate
16. a 2 to 7 day process that is crucial to developing the flavors and color of chocolate.
18. prevents over-fermentation and requires the beans to be raked to ensure even exposure.
19. the ideal working temperature for this chocolate is between 88-90°F.
20. removing the outer shell of the cacao bean.

1. takes several hours to several days. evenly distributes chocolate components, creates smooth texture, and develops flavor.
2. Scientific quality of chocolate that causes seizing and prevents emulsification with water.
4. develops flavor and reduces moisture to loosen the outer shell of the cacao bean.
5. liquor also known as chocolate mass. Made of cacao solids and cocoa butter with no sweeteners.
6. a candy coating that is not real chocolate due to the use of other fats in place of cocoa butter. Will harden without tempering.
7. variety of cacao bean used for 85% of the world's cacao production.
9. a high quality grade of chocolate with a higher proportion of cocoa butter that produces a greater sheen and snap when broken.
10. a very high quality cacao bean used for 3% of the world's cacao production.
13. the ideal working temperature for this chocolate is between 82-84°F.
14. an emulsifier that affects the viscosity of chocolate
17. the ideal working temperature for this chocolate is between 84-86°F.